Crispy Southern Hushpuppies: Better Than Takeout

Crispy Southern Hushpuppies are the ultimate side dish. Golden, crispy, and full of flavor, they’re better than takeout and easy to make at home. After making these many times, I’ve discovered the secret to the perfect hushpuppies is all in the mixing and frying. If you love recipes like this, you’ll also enjoy Easy Keto Coconut Flour Pancakes with Fresh Berries and Slow Cooker Garlic Butter Beef Bites with Potatoes.

What You'll Need for Crispy Southern Hushpuppies: Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 small onion, finely chopped
• 2 green onions, thinly sliced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Vegetable oil, for frying
• Optional: Honey butter, for serving
• Optional: Chopped fresh parsley, for garnish

How to Make Crispy Southern Hushpuppies: Better Than Takeout

1. Prepare the batter: In a large bowl, combine cornmeal, flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Add onion, green onions, jalapeño (if using), buttermilk, egg, and melted butter. Mix until just combined.
2. Let it rest: Let the batter rest for 10-15 minutes. This helps the cornmeal absorb the liquid and prevents the hushpuppies from being too dense.
3. Heat the oil: In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
4. Fry the hushpuppies: Using a small cookie scoop or spoon, drop batter into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.
5. Serve: Serve hushpuppies hot with honey butter and chopped fresh parsley for garnish.

Storing & Reheating Crispy Southern Hushpuppies: Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftover hushpuppies in an airtight container in the fridge for up to 3 days. Make-ahead tip: The batter can be made up to 1 day ahead and stored in the fridge. Let it come to room temperature before frying.

Freezing Crispy Southern Hushpuppies: Better Than Takeout

Freeze cooked hushpuppies for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 20-30 seconds, but this may make them soggy.

Recipe Notes

• Chef tip: For a spicy kick, add a diced jalapeño to the batter.
• Best substitution: If you don't have buttermilk, you can use 1 cup of milk mixed with 1 tbsp of lemon juice or vinegar.
• Make-ahead: The batter can be made up to 1 day ahead and stored in the fridge. Let it come to room temperature before frying.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If your hushpuppies are not crispy, try increasing the oil temperature or frying them for a shorter time. If they're too dense, try reducing the amount of flour or mixing the batter less.

Crispy Southern Hushpuppies: Better Than Takeout

⏱

Prep

15 mins

🍳

Cook

10 mins

⏳

Total

25 mins

🍽

Serves

About 24 hushpuppies

🥗

Diet

Gluten-Free

Ingredients

Main Ingredients

• 2 cups yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 small onion, finely chopped
• 2 green onions, thinly sliced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 cup buttermilk
• 1 large egg
• 2 tbsp unsalted butter, melted

Seasonings

• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp cayenne pepper (optional)
• Vegetable oil, for frying

Optional Toppings

• Honey butter, for serving
• Chopped fresh parsley, for garnish

Instructions

1. Prepare the batter: In a large bowl, combine cornmeal, flour, baking powder, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper (if using). Add onion, green onions, jalapeño (if using), buttermilk, egg, and melted butter. Mix until just combined.
2. Let it rest: Let the batter rest for 10-15 minutes. This helps the cornmeal absorb the liquid and prevents the hushpuppies from being too dense.
3. Heat the oil: In a large, deep skillet or Dutch oven, heat about 2 inches of vegetable oil to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
4. Fry the hushpuppies: Using a small cookie scoop or spoon, drop batter into the hot oil, being careful not to overcrowd the pan. Fry for about 2-3 minutes on each side or until golden brown and crispy. Drain on paper towels.
5. Serve: Serve hushpuppies hot with honey butter and chopped fresh parsley for garnish.

Notes

• Chef tip: For a spicy kick, add a diced jalapeño to the batter.
• Best substitution: If you don't have buttermilk, you can use 1 cup of milk mixed with 1 tbsp of lemon juice or vinegar.
• Make-ahead: The batter can be made up to 1 day ahead and stored in the fridge. Let it come to room temperature before frying.
• Scaling: This recipe can easily be doubled or tripled for larger crowds.
• Troubleshooting: If your hushpuppies are not crispy, try increasing the oil temperature or frying them for a shorter time. If they're too dense, try reducing the amount of flour or mixing the batter less.

Storage

• Fridge: Store leftover hushpuppies in an airtight container in the fridge for up to 3 days.
• Freezer: Freeze cooked hushpuppies for up to 2 months. Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 20-30 seconds, but this may make them soggy.
• Make ahead: The batter can be made up to 1 day ahead and stored in the fridge. Let it come to room temperature before frying.

Nutrition Per Serving

• Calories: 170
• Protein: 4g
• Fat: 6g
• Carbs: 27g
• Fiber: 2g
• Sugar: 1g
• Sodium: 300mg
• Cholesterol: 20mg
• Sat. Fat: 1g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Crispy Southern Hushpuppies: Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Crispy Southern Hushpuppies: Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!